Sweet potato & Peanut Thai Curry

• Callie Raphael
• December 13, 2022

Cook this tasty, budget-friendly vegan curry for an easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it’s under 400 calories

 

Servings: 6

Total Time: 45 minutes

 

Ingredients: 

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, grated
• thumb-sized piece ginger, grated
• 3 tbsp Thai red curry paste
• 1 tbsp smooth peanut butter
• 500g sweet potato, peeled and cut into chunks
• 400ml can coconut milk
• 200g bag spinach
• 1 lime, juiced
• cooked rice, to serve (optional)
• dry roasted peanuts, to serve (optional)

 

Method:

• Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
• Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
• Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.